Sweet corn and imitation crab meat coated in a rich, buttery sauce with gooey melted mozzarella cheese. This easy Korean corn cheese recipe is ready in just 10 minutes on the stovetop without an oven. I cook off the excess moisture before adding the cheese to keep it creamy and cheesy instead of watery.
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Korean corn cheese is a popular South Korean side dish, or banchan, made with sweet corn, melted mozzarella, mayonnaise, and butter.
It's commonly served at Korean BBQ restaurants, where the corn cooks in a compartment along the edge of the grill, keeping it hot and cheesy.
My version is made entirely in a large stovetop pan, so you don't need a special grill pan or oven broiler.
I also like adding imitation crab meat for its savory flavor, but it's completely optional. I add the mozzarella in two stages so the cheese melts throughout the corn while creating a gooey layer on top.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Canned Corn: I prefer canned sweet corn for convenience and consistent sweetness. Drain well before cooking. For fresh or frozen corn, use 3 cups of kernels for 4 servings, boil for 2-3 minutes, and drain thoroughly. Avoid creamed corn.
- Imitation Crab Meat: Adds a savory seafood flavor that complements the sweet corn. Feel free to omit it if you prefer.
- Shredded Mozzarella Cheese: Use low-moisture mozzarella for a gooey, cheesy texture without excess liquid. I find high-moisture mozzarella makes the dish watery. For a dairy-free version, use dairy-free shredded mozzarella, but note that it may melt differently.
- Unsalted Butter: Adds a rich, buttery flavor to the corn. Salted butter also works, but the dish will be slightly saltier. For a dairy-free version, use plant-based butter.
- Japanese Mayo: I prefer Kewpie mayonnaise for its rich, tangy flavor and the creaminess it adds to the corn mixture. Regular mayonnaise, like Hellmann's, mixed with a little sugar and rice vinegar also works.
- White Granulated Sugar: Enhances the natural sweetness of the corn. Granulated cane sugar also works.
- Black Pepper
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Drain the canned corn thoroughly and cook off excess moisture before adding cheese to prevent watery corn cheese.
- Prepare all ingredients before cooking so you can work quickly without overcooking the corn mixture.
- Use a large nonstick pan so moisture evaporates faster and the cheesy corn mixture doesn't stick.
- Keep the heat low when melting the cheese to prevent the bottom from scorching.
- Serve immediately while the cheese is hot because mozzarella firms up and loses its gooey texture as it cools.
Instructions
Below are step-by-step instructions on how to make Korean corn cheese:
- Prepare the corn: Drain the canned corn thoroughly using a fine-mesh sieve to remove excess liquid. Transfer to a large mixing bowl and set aside.
- Prepare the imitation crab meat: Chop the imitation crab meat into 1-inch pieces and set aside.
- Melt the butter: Melt the butter in a large nonstick pan over medium heat. Add the drained corn and stir to coat evenly.
- Cook the corn mixture: Add the mayonnaise, sugar, black pepper, and imitation crab meat. Stir well, breaking up the crab meat as it cooks. Cook for 4-5 minutes, stirring occasionally, until no watery liquid pools at the bottom of the pan and the corn remains lightly coated in the creamy sauce.
- Add half the cheese: Stir in half the shredded mozzarella until melted and evenly combined with the corn mixture.
- Melt the remaining cheese: Reduce the heat to low and sprinkle the remaining mozzarella evenly over the corn. Cover and cook for 2-3 minutes until the cheese is completely melted. Serve immediately.
Storage & Reheating
- Refrigerator: Let leftover Korean corn cheese cool slightly, then transfer to an airtight container and refrigerate for up to 3-4 days.
- Freezer: I don't recommend freezing Korean corn cheese because the corn can become mushy and the creamy cheese mixture may separate when thawed.
- Reheating: Microwave in 30-second intervals, stirring between each, until heated through. Alternatively, reheat in a nonstick pan over low heat, stirring occasionally, until the cheese melts again.
Pairing Suggestions
Serve Korean corn cheese with:
- Kimchi Fried Rice: Its spicy, tangy flavors balance the rich cheese.
- Korean Spicy Pork: The savory, spicy pork complements the sweet corn.
- Korean Cucumber Salad: The cool, crunchy cucumbers contrast with the creamy cheese.
FAQ
Excess moisture from the corn or high-moisture mozzarella can make the dish watery. Drain the canned corn thoroughly and cook off any excess liquid before adding low-moisture mozzarella.
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📖 Recipe
Easy 10-min. Korean Corn Cheese
Ingredients
- 24 fl oz. canned corn
- ½ cup mozzarella cheese shredded
- 1 tablespoon butter unsalted
- ¾ cup imitation crab meat
- ¼ cup Japanese mayo
- 1 teaspoon white granulated sugar
- ⅛ teaspoon black pepper
Instructions
- Drain the canned corn thoroughly using a fine-mesh sieve to remove excess liquid. Transfer to a large mixing bowl and set aside.
- Chop the imitation crab meat into 1-inch pieces and set aside.
- Melt the butter in a large nonstick pan over medium heat. Add the drained corn and stir to coat evenly.
- Add the mayonnaise, sugar, black pepper, and imitation crab meat. Stir well, breaking up the crab meat as it cooks. Cook for 4-5 minutes, stirring occasionally, until no watery liquid pools at the bottom of the pan and the corn remains lightly coated in the creamy sauce.
- Stir in half the shredded mozzarella until melted and evenly combined with the corn mixture.
- Reduce the heat to low and sprinkle the remaining mozzarella evenly over the corn. Cover and cook for 2-3 minutes until the cheese is completely melted. Serve immediately.
AR Haggerty
I love how simple this was! I changed out the crab for chicken (I don't like sea food), and it is a whole meal all by itself!
christieathome
Thank you so much for making my recipe and sharing this kind review! Love the substitute idea 🙂
Maria
Wow! This combination was delicious. The whole family loved it